Visualization of Food Additive Effects on Prawn Properties by Near Infrared Spectral Imaging

Abstract

The cross-sectional structure of prawns was directly observed by near infrared (NIR) spectral imaging. We evaluated boiled and non-boiled prawns immersed for 24 h in pure water, as well as in aqueous solutions of sodium chloride and trisodium phosphate (at three concentrations: 0.5%, 1%, and 4%). We used the micro-slicer spectral imaging system composed of an indium gallium arsenide (InGaAs) NIR camera with an NIR illumination device using a band-pass filter for a wavelength of 1,500 nm, which corresponds to the absorption band of ice. Cross-sectional images of the frozen prawns were taken and quantitatively analyzed. The muscular fiber structure of the prawns could be directly observed, allowing for analysis of different food additives.